A succulent and tender rump roast recipe, slowly cooked with red wine, red wine vinegar, and vegetables to achieve a rich and flavorful dish.
Preparation time
30min
Cooking time
3h
Ingredients
6 Servings
- 4 carrots
- 2 tbsp olive oil
- 500 ml red wine
- 60 ml red wine vinegar
- 1.5 kg rump roast
Directions
Step 1
Preheat your oven to 150°C (300°F).
Step 2
Season the rump roast with salt and pepper.
Step 3
Heat olive oil in a large oven-safe pot over medium heat.
Step 4
Brown the rump roast on all sides in the pot.
Step 5
Add the red wine, red wine vinegar, and chopped carrots to the pot.
Step 6
Cover the pot and transfer it to the preheated oven.
Step 7
Roast for 3 hours, or until the meat is tender.
Step 8
Remove the roast from the pot and let it rest for 10 minutes before slicing.
Step 9
Serve with the cooked carrots and sauce from the pot.